FMB

Farmers’ Market Box 9-28-17

This week’s local produce and featured farms:

Crispin ApplesPenryn Orchard

Green Bell PeppersBlack Sheep Produce

Rainbow Carrots – The Garden Of….

CeleryBlack Sheep Produce

Romaine LettuceBlack Sheep Produce

Tatsoi Greens – Sundial Farms

Russian Banana Fingerling PotatoesWeiser Family Farm

Red RadishesBlack Sheep Produce

Late Harvest Peaches – Tenerelli Orchards

Emerald Beaute PluotsFrog Hollow Orchard

Juicing Bag:

Granny Smith Apples – Viva Tierra

Cucumbers – Lakeside Organic Gardens

Celery – Lakeside Organic Gardens

Romaine Lettuce – Lakeside Oragnic Gardens

Limes – Cal Organics

Collard Greens – Lakeside Organic Gardens

Farmer’s Choice:

Autumn Grapes – Murray Family Farm

20th Century Asian PearsPenryn Orchard

Comice PearsPenryn Orchard

Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube Farmers Market Box 9-28-2017

Check out our YouTube Video highlighting the Catch of the Day:

Click here to Watch Video on YouTube Farmers Market Box 9-28-2017

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

Click the links above & search for products on our website with recipes attached

Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Sweet Green
3 Collard Green leaves
1 Cucumber
1 Apple

Super Greens
1 Romaine Lettuce
Handful of Collard Greens
1 Lime

Delicious Celery
2 stalks of Celery
1 Cucumber
1 Lime

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Chopped Chicken Salad
Serves 6

One head romaine, washed spun dry and chopped
3 ribs celery, thinly sliced on the diagonal
3 radishes, cut into julienne
3 rainbow carrots, scrubbed, and julienned
1 Crispin apple, cored, and julienned
2 to 3 cups shredded cooked chicken
2 scallions, finely chopped on the diagonal
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
2 tablespoons sesame seeds for garnish

1. In a large salad bowl, combine the romaine, celery, radishes, carrots, apple, chicken and scallions.
2. In another bowl, whisk together the oil, soy, vinegar, sugar, ginger, and garlic. Adjust seasoning using soy or sugar to taste.
3. Toss the salad with the dressing, and garnish with sesame seeds before serving.

Chicken Cacciatore with Roasted Rosemary Fingerlings
Serves 4 to 6
Chicken Cacciatore, or chicken hunters’ style is not the red mess you find in Italian-American restaurants. Hunters would usually cook this in the wild, bringing along some wine, and possibly some pancetta. They would cook what they had killed in the forest, then pick wild garlic, and herbs to flavor the stew.

One 3 pound chicken, cut into serving pieces
Salt and pepper
1/4 cup extra virgin olive oil
1/4 inch slice pancetta cut into fine dice
4 garlic cloves, sliced
1/4 cup red wine vinegar
2 tablespoons finely chopped rosemary
1 pound fingerling potatoes, scrubbed and quartered
Salt and pepper

1. Put the chicken into a colander, and season liberally with salt and pepper. Allow to drain in the colander while preparing the other ingredients.
2. In a Dutch oven, heat 2 tablespoons of oil, add the pancetta, and cook until the pancetta is crispy.
3. Pat the chicken dry with paper towels, and brown on all sides.
4. In a small bowl, combine the garlic, vinegar, and rosemary. Pour over the chicken and bring to a boil.
5. Add the potatoes to the pot, placing them underneath the chicken pieces in the Dutch oven.
6. Cover and simmer for 30 minutes, basting with the pan juices a few times, until the potatoes are tender, and the chicken is cooked through.

Slow Cooker Beef Ranchero
Serves 4
Slow cookers are great time savers, you can put this into the cooker when you leave for work and you’ll have a Mexican fiesta when you get home.

2 tablespoons vegetable oil
2 large onions, thinly sliced
2 cloves garlic, minced
2 medium-size green bell pepper, seeded and thinly sliced
1 teaspoon ground cumin
1 teaspoon salt
1/8 teaspoon chili powder
2 tablespoons tequila
4 cups tomato puree (if you like a chunky sauce, use two 15.5-ounce cans whole plum tomatoes that you have crushed in your hand and their juice)
One 1 1/2 pound flank steak

1. Heat the oil in a large deep skillet over medium-high heat, add the onion, and cook, stirring, until softened, about 3 minutes. Add the garlic, peppers, cumin, salt, and chili powder and cook for 4 to 6 minutes, stirring, to prevent the vegetables and spices from sticking or burning.
2. Add the tequila and allow it to reduce.
3. Add the tomatoes and bring to a boil.
4. Pour the sauce into the insert of a 4 to 6 quart slow cooker, top with the steak, and spoon the sauce over the flank steak, cook on high for 3 to 4 hours until the flank steak is tender, and pulls apart with a fork, or 6 to 8 hours on low.
5. When the meat is done, remove it from the slow cooker, pull it apart with two forks, to shred it, then return it to the slow cooker to keep warm. Serve with rice, beans and tortillas.
6. Cook’s Note: This also works using six boneless chicken breasts, cooking time 3 hours on high, 5 to 6 on low.

Bahn Mi Meatballs with Tatsoi Slaw
Serves 6
Instead of the typical sandwich, make these delicious meatballs and then serve on a bed of Tatsoi Slaw.

For the Meatballs:
1/2 pound ground pork
1/2 pound ground chicken
1/4 cup finely chopped fresh basil
2 garlic cloves, minced
2 green onions, finely chopped, using the white part only
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 teaspoon hot chili sauce (such as sriracha)
1 tablespoon sugar
2 teaspoons cornstarch
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
Oil for frying

1. In a mixing bowl, combine the ingredients, until blended.
2. Using a portion scoop form into golf ball sized meatballs.
3. Heat 1/4 inch of vegetable oil in a large skillet, and fry the meat balls, turning frequently, to evenly brown. When cooked through, remove to paper toweling and drain thoroughly.

For the Slaw:
One bunch Tatsoi, washed, spun dry and cut into thin ribbons
3 radishes, scrubbed, and cut into julienne
3 to 4 rainbow carrots, cut into julienne (1 1/2 cups)
1 green onion, finely chopped on the diagonal, using the white and tender green parts
1/4 cup rice vinegar
1/4 cup sugar
1 teaspoon fish sauce

1. In a bowl, combine the vegetables.
2. In another bowl whisk together the vinegar, sugar and fish sauce, until the sugar is dissolved.
3. Pour over the slaw and toss to coat.
4. Spread the slaw onto a serving platter and top with the meatballs.

Creamy Chicken Stuffed Peppers
Serves 4

For the Marinara:
Makes about 4 cups
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried basil
One 28-ounce can crushed tomatoes
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon sugar
1. In a 3-quart saucepan, heat the oil, and sauté the garlic and basil for a minute, swirling the pan, and being careful not to burn the garlic.
2. Add the tomatoes, salt, pepper, and sugar, and simmer the sauce for 45 minutes. Taste the sauce for seasoning and add more salt and pepper if needed. Cool the sauce and refrigerate for up to 5 days, or freeze for 3 months.

For the Peppers:
4 cups quick marinara (see preceding recipe)
¼ cup (1/2 stick) unsalted butter
½ cup finely chopped sweet yellow onion
2 cups finely chopped cooked chicken
1 cup ricotta cheese
½ cup finely minced ham
½ cup grated Parmesan cheese
1 ¼ cup heavy cream
Salt and pepper to taste
¼ cup finely chopped parsley
4 bell peppers, tops cut off and saved, and seeds removed

1. Preheat the oven to 350 degrees.
2. Pour the marinara into the bottom of a 13-by-9-inch oven proof casserole dish.
3. In a skillet, melt the butter, add the onion, and cook until the onion begins to turn translucent, about 3 minutes.
4. Reduce the heat to medium-low and add the chicken, ricotta, ham, parmesan and cream, simmering the mixture for 10 minutes, until the sauce is reduced by half.
5. Stir in the parsley, taste, and adjust the seasoning with salt and pepper. Cool the filling, fill the peppers, and arrange the peppers on the sauce stem filling side up, top with the stem end.
6. Bake the peppers for 45 to 50 minutes, until the filling is bubbling and the peppers are softened. Serve in a pool of the marinara.

Roasted Rainbow Carrots and Apples
Serves 4

2 tablespoons vegetable oil
2 tablespoons unsalted butter, melted
1 teaspoon salt
1/4 teaspoon Tabasco
2 teaspoons honey
1 teaspoon dried thyme
1 bunch rainbow carrots, tops removed, scrubbed, and cut into quarters lengthwise
2 Crispin apples, cored, and thinly sliced

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. In a large bowl, combine the oil, butter, salt, Tabasco, honey and thyme. Add the carrots and apples, and toss to coat.
3. Spread onto the baking sheet in a single layer, and roast for 15 minutes, turning once to evenly brown. The carrots should still be crisp-tender.
4. Serve the carrots and apples as a garnish for roasted chicken, or pork, or as a side dish.

Carrot Top Pesto
Makes about 2 cups

1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
Salt and pepper

1. In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
2. Pulse on and off to break up the garlic and nuts.
3. With the machine running, add the oil, until the mixture is a paste. Season with salt and pepper.
4. Refrigerate for up to 7 days, or freeze for up to 6 months.
5. Cook’s Notes:
a. To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.
Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, and poultry.
Add a bit of vinegar or lemon juice to make a vinaigrette.

Peach and Pluot Crumble
Serves 4 to 6

2 Peaches, peeled, pitted, and sliced 1/4-inch thick
2 pluots, peeled, pitted, and sliced 1/4-inch thick
2 tablespoons cornstarch
1/4 cup firmly packed brown sugar
1/8 teaspoon ground nutmeg
2 teaspoons fresh lemon juice
3/4 cup granulated sugar
1 cup all-purpose flour
½ tsp. ground cinnamon
¼ tsp. salt
1 large egg, beaten
1/2 cup unsalted butter, melted

1. Preheat the oven to 375 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a bowl, combine the peaches, pluots, cornstarch, brown sugar, nutmeg and lemon juice. Pour into the baking dish and set aside, while making the crumble.
3. In a bowl, combine the granulated sugar, flour, cinnamon, salt, and the egg, until it forms crumbs.
4. Sprinkle over the top of the fruit, drizzle the butter over the crumble, and bake for 30 to 40 minutes, until the crumble is golden brown and the fruit is bubbling.
5. Allow to rest for 10 minutes before serving with vanilla ice cream, or crème fraiche.

Choice

Comice Pear and Grilled Blue Cheese Sandwiches
Serves 1

1/4 cup melted butter
2 slices sour dough bread
2 ounces cambozola blue or other soft blue cheese (you can sub. in Brie here, or another triple cream cheese)
1/2 comice pear, cored, and thinly sliced

1. Preheat a griddle, or skillet.
2. Brush one side of the sour dough with butter, spread with the cheese, and top with the pear.
3. Put into the skillet, top with the second slice of bread, brush with butter, and cook until the first side is golden brown.
4. Turn down the heat, and flip the sandwich. Cook until the second side is golden brown and the cheese is melted.
5. Remove from the griddle, cut in half and serve.

Romaine Salad with Roasted Pears and Curry Vinaigrette
Serves 4

1 head romaine, washed, spun dry and chopped
Two 20th Century pears, cored, and sliced 1/2-inch thick
Raw sugar
1/2 cup sugar
1/2 cup vegetable oil
1/2 cup red wine vinegar
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 garlic clove, minced
1/2 teaspoon dry mustard
1 teaspoon Madras curry powder
1/2 cup toasted sliced almonds, for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. Put the romaine into a salad bowl.
3. Dip each pear into the raw sugar, and lay onto the baking sheet in 1 layer.
4. Roast for 10 to 15 minutes until golden brown. Set aside.
5. In a small bowl, whisk together the sugar, oil, vinegar, lemon juice, Worcestershire, garlic, mustard, and curry powder.
6. Pour over the romaine in the bowl, and toss to coat.
7. Plate the salad, and garnish with pears, and almonds.
8. Cook’s Note: the dressing will keep in the refrigerator for up to 2 weeks, it is delicious on spinach salad, and used for chicken salad, too. The pears can be made ahead and refrigerated overnight. Bring to room temperature before serving.

Braised Pork with Autumn Royal Grapes
Serves 4 to 6

1/4 cup white miso paste
1 tablespoon ginger, finely grated
1/4 rice wine (mirin)
6 tablespoons cider vinegar
Six boneless pork loin chops, 1-inch thick
1 tbsp. extra virgin olive oil
2 large red onions, sliced 1/4-inch thick
1/2 cup white wine
1/4 cup unsalted butter
1½ tbsp. maple syrup
2 cups Autumn Royal grapes
1 tablespoon chopped tarragon
1/2 cup walnuts, chopped

1. In a large bowl, combine the miso, ginger, wine, and 3 tablespoons vinegar. Add the pork chops to the bowl, and turn to coat. Cover with plastic wrap and refrigerate at least 3 hours, or overnight. Drain the marinade, and transfer it to a saucepan, bring to a boil, and simmer for 5 minutes.
2. In a Dutch oven, heat the oil, and brown the pork chops on either side, removing them from the Dutch oven when they are browned. Add the onions, and saute until they begin to turn translucent.
3. Add the remaining vinegar, reduce for a few seconds then pour in the wine, the marinade, and add the pork chops to the Dutch oven. Cover and simmer for 35 minutes. Add the butter, maple syrup and grapes to the pan and continue to simmer for another 15 minutes.
4. Serve the pork with the sauce, and garnish with chopped tarragon and chopped walnuts. Serve over rice, couscous, or polenta.

Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

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fmb

Farmers’ Market Box 9-21-17

This week’s local produce and featured farms:

Yellow CarrotsWeiser Family Farm

CauliflowerBlack Sheep Produce

Rainbow ChardBlack Sheep Produce

Caliope EggplantWeiser Family Farm

Red Oak Leaf Lettuce – The Garden Of….

20th Century Asian PearsPenryn Orchard

Japanese Sweet PotatoesMilliken Family Farm

Rhubarb – Trevino Farms

Dandy Pluots – Scott Farms

Green Tomatoes – Valdivia Family Farm

Juicing Bag:

Lemons – Sundance Organics

Fennel – Lakeside Organic Gardens

Celery – Lakeside Organic Gardens

Green Kale – Babe Farms

Carrots – Cal Organics

Farmer’s Choice:

PomegranatesKoral’s Tropical Fruit Farm

Spitzenburg Apples – See Canyon Orchard

Warren PearsFrog Hollow Orchard

Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube Farmers Market Box 9-13-2017

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

Click the links above & search for products on our website with recipes attached

Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Sweet Kale
Handful of green kale
1 fennel
1 apple

Delicious Carrots
2 carrots
1 fennel
1 romaine lettuce

Super Greens
2 celery stalks
Handful of green kale
1 lemon
1 fennel

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Minestrone Soup
Serves 6 to 8
Here in Italy, Minestrone is anything the cook wants to put into the soup. Most of the time, water is used instead of broth, but I’m a fan of more flavor using broth.

2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
3 ribs celery, chopped, using the leaves
One bunch baby carrots, scrubbed and finely chopped
1/4 cup canned crushed tomatoes
1/2 cup white wine
1 tablespoon finely chopped rosemary
8 cups chicken or vegetable stock
2 cups cauliflower florets
2 medium zucchini ends trimmed, cut in half lengthwise and cut into 1/2 moons
One bunch rainbow chard, tough stems removed, and leaves cut into 1/2-inch ribbons
One 14.5-ounce can garbanzo or small white beans, rinsed and drained
Rinds from Parmigiano Reggiano
Salt and pepper

1. In a Dutch oven, heat the oil, saute the onion, celery, and carrots, until the onion begins to soften. Add the tomatoes, wine, and rosemary, and bring to a boil, to evaporate the wine.
2. Add the stock, cauliflower, zucchini, chard, beans, and rinds if using.
3. Bring to a boil, cover and simmer for 1 hour, stirring occasionally.
4. Season with salt and pepper and serve garnished with additional Parmigiano and a drizzle of olive oil.

Baked Cauliflower and Goat Cheese Dip
Serves 6

1 head cauliflower, cut into florets
Salt and pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 medium shallot, finely chopped
Pinch red pepper flakes
1 tablespoon Dijon mustard
4 ounces cream cheese, softened
8 ounces goat cheese, softened
1/4 cup freshly grated Parmigiano Reggiano cheese
1/4 cup fresh breadcrumbs
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped Italian parsley
Toasted baguette slices or fresh vegetables to dip

1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray.
2. In a 5-quart saucepan, heat 3 quarts of salted water. Add the cauliflower, and simmer until the cauliflower is crisp/tender about 6 minutes.
3. Drain thoroughly and season with salt and pepper. Set aside to cool.
4. In a small skillet, melt the butter, and sauté the garlic and shallot for 2 minutes, until fragrant, add the red pepper flakes, and swirl in the pan for 10 seconds. Set aside to cool.
5. Place the cauliflower, garlic butter, Dijon mustard, cream cheese and goat cheese in a food processor, and process on and off until the mixture is smooth, with a few chunks of cauliflower.
6. Taste for seasoning and adjust using salt or pepper.
7. Transfer the mixture to the prepared baking dish.
8. Do-Ahead: At this point, you can cover and refrigerate the dip for 2 days. Before baking, remove the baking dish from the refrigerator 30 minutes before baking, and proceed as directed.
9. In a small bowl, combine the Parmigiano, breadcrumbs, oil, and parsley, and stir until the crumbs are moistened. Sprinkle over top of the cauliflower mixture, and bake for 15 to 20 minutes, until the dip is bubbling and the topping is golden brown. Spread on crackers, baguette slices, or use as a dip for vegetables.

Red Oak Lettuce Salad with Roasted Baby Carrots, and Cumin-Lime Dressing
Serves 4

One Asian Pear, cored, and cut into 16 wedges
One bunch baby carrots, scrubbed, and tops removed
1/4 cup vegetable oil
Salt and pepper
1/4 cup fresh lime juice or rice vinegar
2 tablespoons honey
1 teaspoon ground cumin
Pinch cayenne
1/3 cup vegetable oil
Salt and pepper
One head red oak lettuce, washed, spun dry and separated into leaves

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. Toss the pear and carrots with the oil, salt, and pepper. Roast for 10 minutes until they begin to brown, turn and roast another 5 minutes. Remove from the oven and set aside. (you can roast these ahead, then rewarm them in the oven, or microwave)
3. In a small bowl, whisk together the lime juice, honey, cumin, cayenne, and oil. Season with salt and pepper.
4. Plate the lettuce on 4 salad plates.
5. Drizzle with some of the dressing, top with some of the carrots and pears. Drizzle with some more dressing, and serve.
6. Garnishes can include crumbled goat cheese, or Cotija cheese, or toasted almonds.

Miso Maple Roasted Asian Pears and Japanese Sweet Potatoes
Serves 6

1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
2 Asian pears, cored, and cut into 8 wedges
1 pound Japanese sweet potatoes, scrubbed, and cut into 1-inch chunks
1/4 cup sesame seeds for garnish
2 scallions, thinly sliced on the diagonal for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a large bowl, whisk together the syrup, miso, rice vinegar, soy, and oil.
3. Add the pears and potatoes to the bowl, and toss to coat thoroughly.
4. Arrange in a single layer on the baking sheet, cover the sheet with aluminum foil and roast for 30 minutes, remove the foil, and roast another 20 to 30 minutes, until the potatoes are cooked through and they become golden brown.
5. Allow resting for 10 minutes before transferring with all the juices to a serving bowl.
6. Do-Ahead: You can roast these ahead, and then re-warm in a 350-degree oven for 15 minutes.

Rhubarb Pluot Compote
Makes about 1 cup

1/2 pound rhubarb, cut into 1/2-inch pieces
1/2 pound pluots, pitted and chopped
1 1/2 cups sugar
1/4 cup orange juice
1 cinnamon stick
1 teaspoon vanilla paste or extract
Pinch of salt

1. Put all the ingredients into a Dutch oven, and bring to a boil. Simmer for 20 to 30 minutes until the mixture has thickened. Remove the cinnamon stick, cool, cover and refrigerate.
2. Serve the compote as a sauce on the side of chicken or pork, or serve over cake, ice cream, or with English muffins or scones.

Stuffed Eggplant Marinara
Serves 6

4 cups marinara sauce, either store-bought or homemade (see recipe below)
6 Calliope eggplants, stem end cut
Salt and pepper
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 cup finely chopped onion
1 cup fresh breadcrumbs
1/2 cup grated Parmigiano Reggiano
1 large egg, beaten
1/2 cup grated Mozzarella or Asiago cheese

1. Preheat the oven to 350 degrees. Pour 2 cups of the marinara into the bottom of a 9-inch square baking dish. Pour the remaining marinara into a saucepan and keep warm.
2. Hollow out the eggplant, leaving a 1/2-inch shell. Chop the eggplant flesh.
3. Season the inside of the eggplant with salt and pepper.
4. In a skillet, heat the oil, saute the garlic and onion for 2 to 3 minutes until softened.
5. Add the eggplant, and saute until it begins to turn golden brown. Remove from the heat, add the breadcrumbs and Parmigiano, and toss to blend. Stir in the egg, and stir to combine.
6. Pack the breadcrumb mixture into the eggplant shells and place in the baking dish.
7. Cover the baking dish with aluminum foil, and bake for 30 minutes.
8. Remove the foil, spoon some of the marinara over the top of the eggplants, sprinkle with the remaining cheese, and bake another 10 to 15 minutes until the cheese is bubbling.
9. Serve the eggplant in a pool of marinara sauce.

Fried Green Tomatoes with Ranch Dip
Serves 6

For the Dip
1 1/2 cups mayonnaise
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon grated lemon rind
1 garlic clove, minced
1 tablespoon chopped fresh dill
2 tablespoons finely chopped Italian parsley
1 tablespoon finely chopped chives
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
Salt to taste

In a mixing bowl, combine all the ingredients, until blended. Taste and season with salt or pepper if needed. Cover and refrigerate for up to 1 week.

Fried Green Tomatoes
1/2 cup milk
1 large egg
1/2 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
2 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil for frying

1. In a shallow bowl, whisk together the milk and egg. Set aside.
2. In a shallow plate, combine the cornmeal, flour, sugar, salt, and pepper.
3. Pour 1/4 inch vegetable oil into a 10 to 12-inch skillet, and bring to 350 degrees.
4. Dip each tomato slice into the egg, then dredge in the cornmeal mixture. Shake off any excess and fry the tomatoes until they are golden brown, turn them and fry until the second side is golden brown. Drain on paper towels, and serve warm.
5. Do-Ahead: You can dredge the tomatoes ahead of time, and refrigerate before you fry them.

Choice

Barley, Pomegranate Salad
Serves 6

1 1/2 cups pearl barley
1/4 cup finely chopped shallot
2 tablespoons apple cider
3 tablespoons apple cider vinegar
1/3 cup extra-virgin olive oil
Salt and pepper
1 cup finely chopped Italian parsley
2 Warren pears, cored, and finely chopped
1/3 cup pomegranate seeds
1/2 cup crumbled goat or feta cheese
1/4 cup pistachios, chopped
Salt and pepper

1. Bring 4 cups of salted water to a boil, add the barley and cook for 15 to 20 minutes until the barley is al dente. Drain and transfer to a boil.
2. In another bowl, whisk together the shallot, cider, vinegar, and oil. Season with salt and pepper.
3. Pour a bit of the dressing over the barley while it is warm, and toss to coat.
4. When the barley is no longer hot, add the parsley, pears, pomegranate, cheese and pistachios.
5. Toss with the remaining dressing, and season with salt and pepper if needed. Serve the salad at room temperature.

Alice Medrichs’ Pomegranate Bark
This recipe is a little bit labor intensive, with only 3 ingredients but a few steps to follow, since it’s chocolate. It yields a ton, and it’s delicious. Buy your chocolate from Specialty Produce, they’ve got the best quality in town.

1 cup (150 grams) pomegranate arils, from 1 large or 2 small pomegranates
3/4 cup (75 grams) walnut pieces—I’ve done this with roasted salted pistachios and it’s awesome
8 to 10 ounces dark chocolate (no chocolate chips)

1. Line a baking sheet with parchment paper and set aside. Spread the arils in a loose layer on a double layer of paper towels. Cover and blot gently with another paper towel, rolling them around to contact dry parts of the toweling. Gather up the towels and transfer the arils to fresh dry towels. Spread, blot, and roll, as before. Repeat if necessary. Let the arils air dry for another 10 or 15 minutes (sometimes I fan them for a few seconds with a magazine).
2. Meanwhile spread the nuts on a chopping board and cut them into pieces not much bigger than the arils. Shake them in a coarse strainer to remove the dust.
3. Chop the chocolate coarsely and put it in a medium stainless steel bowl set directly in a wide skillet of almost simmering water. Stir frequently until it is almost entirely melted.
4. Remove the bowl and stir until completely melted and smooth.
5. It should be warm—between 110° and 120° F; let cool for a few minutes if it exceeds 120° F.
6. Wipe the bottom of the bowl dry prevent dripping.
7. Save 1/3 of the arils and walnuts for topping, if desired.
8. Otherwise, pour all on top of the chocolate.
9. Using a rubber or Silicone spatula, gently fold the inclusions into the chocolate without bruising the arils and releasing juices:
10. To do this, try to avoid direct contact between the spatula and the arils by sweeping the edges of the spatula down the side of the bowl, across the bottom under the chocolate and inclusions and up the opposite side of the bowl, lifting the chocolate up and over the nuts and arils. Repeat just until all the inclusions are coated.
11. Immediately scrape the mixture onto the parchment over a wide area rather than one big heap—don’t worry about uneven distribution or bare spots.
12. Then, instead of trying to spread the mixture out, use the tip of the spatula to gently push and distribute the coated inclusions to make the bark thinner and fill in some of the bare spots on the parchment. Sprinkle with reserved nuts and arils, if desired.
13. Put the baking sheet immediately into the fridge to set and harden the chocolate, then cover it with plastic wrap to prevent condensation and the absorption of odors and keep refrigerated.
14. It will keep for 1 to 2 days with toppings; 3 days without.
15. You can remove it 15 to 30 minutes in advance of serving. To serve, break the bark into pieces/shards with your fingers or the point of a paring knife.
16. **Adapted from Alice Medrich

Hot Apple Pie Sundaes
Serves 6 to 8
If you are not into pie making, this recipe is for you. You bake a crumbled on a baking sheet, let it cool, then break it up. Layer the crumble, hot apple pie sauce and vanilla ice cream. I love this dessert in the fall and sometimes serve it at Thanksgiving.

Streusel Topping
1/2 cup (1 stick) unsalted butter
3/4 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup chopped pecans
1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment paper, or a silicone baking liner. In a mixing bowl, cut the butter into the flour and sugar, until it begins to look like peas. Add the pecans and stir to blend.
2. Transfer the mixture to the baking sheet, and break up any bits that are large. Bake the crumble for 10 to 15 minutes, or until golden brown.
3. Cool and transfer to a zipper-top plastic bag, and refrigerate for up to 1 week or freeze for 2 months. Defrost and bring to room temperature before using.

Hot Apple Pie Sundae Filling
1/2 cup (1 stick) unsalted butter
2/3 cup firmly packed light brown sugar
3 to 4 Spitzenberg apples, peeled, cored, and chopped
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg

1. In a skillet, melt the butter, and add the brown sugar, cooking until the sugar is melted.
2. Add the apples, cinnamon and nutmeg and cook until the sauce is thickened and the apples are golden and softened, about 10 to 15 minutes. Remove from the heat, and serve immediately, or cool, and refrigerate for up to 4 days. Reheat before serving.

Assembly
1 recipe streusel topping (above)
1 recipe Hot Apple Pie Sundae Topping (above)
1 quart good quality vanilla ice cream
Whipped cream for garnish (about 2 cups of heavy cream, whipped stiffly) (optional)

1. In each sundae glass, sprinkle a bit of the streusel topping and ladle some of the hot sundae topping into the glass. Top with a scoop of ice cream, more sundae topping and another scoop of ice cream. Top with more sundae topping and sprinkle with some of the streusel topping. Garnish with whipped cream and serve. Repeat for the rest of the sundaes.

Slow Cooker Port Wine Poached Pears
Serves 4 to 6
Although the pears are delicious, the sauce is spectacular. Save it and freeze it, use it to infuse cocktails, or serve over ice cream or chocolate cake.

1 cup full bodied red wine
1 cup ruby port
1 ½ cups firmly packed light brown sugar
1 cinnamon stick
6 large Warren pears, cored and cut in half
6 ounces Stilton cheese

1. Combine the wine, port, brown sugar and cinnamon in the insert of a 5 to 7-quart slow cooker.
2. Add the pears to the cooker, you will have to arrange them in layers, and spoon some of the sauce over the pears. Cover and cook on high for 2 to 2 ½ hours, until the pears are softened.
3. Uncover the slow cooker and allow the pears to come to room temperature.
4. Carefully remove them from the cooker and arrange them on a platter.
5. Strain the sauce into a saucepan, discarding any solids.
6. Bring the sauce to a boil, and boil for 5 to 10 minutes, until the sauce becomes syrupy.
7. Spoon the syrup over the pears on the platter, and scoop a bit of Stilton into the center of each pear.
8. Serve at room temperature.

Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

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